Stuffed Cabbage Rolls
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
5 people
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Calories
319 kcal
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Course
Main Course
Stuffed Cabbage Rolls
Description
This recipe starts by removing the core and gently boiling the whole cabbage head, then removing outer leaves as they become softened for wrapping. The filling combines ground beef chuck with cooked rice, finely chopped onions, beef stock, smoked paprika, oregano, garlic powder, salt, pepper, and a binding egg, creating a seasoned mixture that holds together well.
The sauce is prepared separately by sautéing onions and celery in butter and olive oil until caramelized, followed by tomato paste, crushed tomatoes, honey, lemon juice, salt, and pepper. This forms a tangy-sweet sauce that complements the cabbage and beef filling.
The assembled rolls are baked covered until fully cooked and tender. They can be served with extra sauce spooned over and garnished with chopped Italian parsley. This dish works well for meals where comforting, slow-cooked flavors are desired.
Be cautious when lowering cabbage into boiling water to avoid injury. Rolls can be assembled in advance and stored safely for several hours before baking. Finished cabbage rolls refrigerate for up to a week or can be frozen for longer storage. Reheating is best done gently in the oven until heated through and bubbling.
Ingredients
- 1 large green cabbage
For the Sauce
- 2 tablespoon olive oil
- 2 tablespoon butter unsalted
- 1 large onion thinly sliced
- 3 ribs celery chopped
- ¼ cup tomato paste
- 1 oz can crushed tomatoes
- ¼ cup honey
- ¼ cup lemon juice fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Beef and Rice Filling
- 1 lb ground beef chuck 90% lean
- 1 medion onion finely chopped
- 1 cup white rice cooked
- ¼ cup beef stock
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- 1 teaspoon garlic powder
- 1½ teaspoon kosher salt
- 1 teaspoon black pepper
- 1 large egg lightly beaten
For Serving
- 2 tablespoon Italian parsley chopped, for garnish (optional)
Instructions
- Use a sharp knife to remove the outer portion of the cabbage core carefully. Bring a large water to a boil over high heat.
- Carefully lower the cabbage into the water and cook, pulling off each outer leaf with tongs as it becomes tender, about 1 minute (or less) per leaf. Transfer the leaves to a baking rack on a baking sheet until you start to get close to the center of the cabbage. Depending on the size of the cabbage, you should get between 6 to 12 cabbage leaves.
- Heat oil in a large saucepan over medium-high heat. Add the butter and stir until melted.
- Add sliced onions and celery, and cook, stirring, until lightly caramelized, about 15 to 20 minutes.
- Add tomato paste and cook, stirring, for another 1 to 2 minutes.
- Add tomatoes, lemon juice, honey, salt, and pepper and bring to a simmer. Partially cover and simmer for 15 minutes. Set aside.
- Preheat oven to 350°F.
- Meanwhile, mix together the beef, onions, rice, beef stock, paprika, oregano, garlic powder, salt (1½ tsp), and pepper (1 tsp) in a large bowl. Stir in the egg until just mixed. Place in the refrigerator until ready to use.
- Portion out the meat into mounds equal to the number of cabbage leaves (ie, 6 mounds of meat for 6 cabbage leaves). Working 1 at a time, place a beef mixture in the center of each cabbage leaf and slightly flatten, fold the sides inward, and then roll up.
- Ladle enough sauce into a baking dish (9"x13 or smaller) to cover the bottom. Transfer rolls, seam side down, to the dish on top of the sauce. Top each of the rolls with more sauce, leaving enough sauce to serve at the table.
- Bake until cooked through (at least 145°F), usually about 45 to 60 minutes (depending on the size of the rolls). Remove from the oven and let rest for 5 to 10 minutes. Garnish with chopped parsley and serve at once with extra sauce on the side.
Notes
- Handle cabbage carefully when blanching; use heat-resistant gloves or assistance when lowering into boiling water.
- It is acceptable to bring cabbage to a boil with leaves intact and then remove softened leaves progressively.
- Reserve some sauce for serving; about half a cup per plate enhances flavor.
- Assemble cabbage rolls ahead of baking for convenience.
- Cooked rolls can be refrigerated up to one week or frozen for up to two months before baking.
- Reheat baked rolls in an oven until warmed through and sauce is bubbly for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 67mg | 22% |
| Sodium | 162mg | 7% |
| Potassium | 612mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 61mg | 68% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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